his Red Fish in Creamy Sour Cream Sauce with Spinach is an elegant yet simple main dish, featuring tender fish fillets simmered in a velvety sauce enriched with sour cream, Dijon mustard, and lemon zest. Balanced with fresh spinach and a hint of white wine, this recipe is both comforting and refined—ideal for a weeknight dinner or a relaxed weekend meal.
Why You’ll Love This Recipe
This dish brings together tender, flaky red fish with a bright and creamy sauce that’s both flavorful and light. The sour cream provides richness without heaviness, while Dijon mustard and lemon zest add tang and complexity. Fresh spinach softens into the sauce, adding color and nutrition. It’s a one-pan recipe that delivers on taste, texture, and ease of preparation—making it a reliable favorite for home cooks seeking something both wholesome and special.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Fish and Sauce
- red fish fillets or steaks (with skin)
- dry white wine (or water as a substitute)
- water
- sour cream
- Dijon mustard
- maple syrup (optional)
- lemon zest
- fresh spinach
- salt
- ground white pepper
- oil for frying
directions
- Rinse the fish fillets under cold water and pat dry. Season lightly with salt and ground white pepper.
- In a large skillet, heat a small amount of oil over medium heat. Place the fish skin-side down and sear for 2–3 minutes until lightly golden. Carefully flip and cook for another 2 minutes. Remove the fish from the skillet and set aside.
- In the same skillet, pour in the white wine and water. Simmer for 2–3 minutes to reduce slightly.
- Reduce the heat to low and whisk in the sour cream, Dijon mustard, and maple syrup (if using). Stir in the lemon zest. Taste and adjust the seasoning with more salt or white pepper as needed.
- Add the fresh spinach and stir until just wilted, about 1–2 minutes.
- Return the seared fish to the skillet, nestling it gently into the sauce. Cover and simmer on low for 5–7 minutes, or until the fish is cooked through and tender.
- Serve the dish warm with steamed potatoes, fluffy rice, or slices of rustic bread to soak up the sauce.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 355 kcal per serving
Variations
- Fish Options: Use salmon, steelhead trout, Arctic char, or another firm red fish.
- Leafy Greens: Substitute spinach with Swiss chard or baby kale for a twist.
- Herb Boost: Add fresh dill or parsley at the end for brightness.
- Cream Alternatives: Greek yogurt or crème fraîche can be used in place of sour cream.
- No Wine: Replace wine with fish or vegetable broth for an alcohol-free version.
storage/reheating
Storage:
Refrigerate any leftovers in an airtight container for up to 2 days.
Reheating:
Gently reheat in a covered skillet over low heat until warmed through. Avoid boiling the sauce, as it may separate. Stir gently to maintain a creamy texture.
FAQs
What type of red fish is best for this recipe?
Salmon, Arctic char, or steelhead trout are excellent choices due to their firm texture and rich flavor.
Can I make this dish without wine?
Yes, simply replace the wine with water, broth, or a splash of lemon juice for acidity.
Is sour cream necessary?
Sour cream gives the sauce its signature tang and creaminess, but it can be replaced with plain Greek yogurt or crème fraîche.
How do I keep the sauce from curdling?
Use low heat once the sour cream is added, and avoid boiling the sauce to keep it smooth and creamy.
Can I use frozen spinach?
Yes, thaw and drain it well before adding to prevent excess liquid in the sauce.
Is this dish kid-friendly?
Yes, the mild flavor and creamy texture are generally well-received. Omit mustard or lemon zest for a simpler version.
Can I prepare this dish in advance?
The dish is best enjoyed fresh, but components like the sauce can be made a few hours ahead and gently reheated.
What side dishes pair well with it?
Steamed baby potatoes, basmati rice, or crusty bread work perfectly to absorb the creamy sauce.
How do I know when the fish is cooked?
The fish should flake easily with a fork and be opaque throughout. Overcooking will make it dry.
Is this a low-carb dish?
Yes, it is relatively low in carbohydrates, especially when served with vegetables instead of starchy sides.
Conclusion
Red Fish in Creamy Sour Cream Sauce with Spinach is a refined yet approachable dish that brings together freshness, richness, and balance. It’s quick to prepare, adaptable, and sure to please a variety of palates. Whether served for a quiet dinner or a small gathering, this one-pan meal delivers both comfort and elegance in every bite.
Red Fish in Creamy Sour Cream Sauce with Spinach
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Tender red fish fillets simmered in a creamy, tangy sour cream sauce with Dijon mustard, lemon zest, and wilted spinach—an elegant and comforting main dish.
Ingredients
- 800g red fish fillets or steaks (with skin)
- 75g dry white wine (or water)
- 75g water
- 300g sour cream
- 30g Dijon mustard
- 1 tbsp maple syrup (optional)
- Zest of 1/2 lemon
- 200g fresh spinach
- Salt to taste
- Ground white pepper to taste
- Oil for frying
Instructions
- Rinse and pat dry the fish fillets. Season lightly with salt and white pepper.
- Heat a drizzle of oil in a large skillet over medium heat. Sear fish skin-side down for 2–3 minutes, flip and cook another 2 minutes. Remove and set aside.
- In the same skillet, add wine and water. Simmer for 2–3 minutes to reduce slightly.
- Lower the heat and whisk in sour cream, Dijon mustard, and maple syrup (if using). Stir in lemon zest and adjust seasoning.
- Add spinach and cook until wilted, about 1–2 minutes.
- Return fish to the skillet, nestling into the sauce. Cover and simmer on low for 5–7 minutes until the fish is just cooked through.
- Serve warm with steamed potatoes, rice, or rustic bread.
Notes
- Use salmon or trout as the red fish variety.
- Maple syrup adds a subtle sweetness to balance the tangy sauce.
- Don’t overcook the fish—remove from heat as soon as it’s opaque and flakes easily.
- Pair with crusty bread to soak up the rich sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 355 kcal
- Sugar: 3g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg
